Blueberry Dumplings

August 25, 2014


I cannot begin to tell you how long I have been wanting to make these!  I do not even remember the first time I read about them or saw them on TV, and I was convinced about these.  For nearly every summer after that, I would think, nothing sounds more delicious – I must make these immediately.  But apparently, I do not not how to sell these as well, and whenever I asked anyone if they wanted to eat these with me, or tell them that I would be making these, I would get a resounding, “what?”.


Dumplings?  I don’t get it.  Are they steamed?  Well, yes, I would say.  Technically they are steamed, but not like the kind of you get at a Chinese restaurant.

Are they filled with blueberries?  No, more like surrounded by a sweet, thick blueberry soup!

So they’re not like empanadas, because I really like the thought of a blueberry empanada.  No, no…


And so it continued.  And along with that, I continued to delay making this.  But this year, I had had enough.  I saw the most glorious looking blueberries at the farmers market.  They were fresh, a deep indigo color, plump and ripe.  They were just dying to to be swirled into a jammy, sweet, tangy sauce that highlighted all of their summer flavor!  Drop in a mix between a biscuit and pancake like dough that are fluffy and soft and cakey and delicious, and you have yourself a brilliant summer dessert.


So market it as that the next time you want to make something.  Come over for a summer dessert, you say, and they will come.  And then you will have zero leftovers for the next day.  Eh, you win some, you lose some.


Blueberry Dumplings

For the dumplings:

2 cups flour
2 tsp. baking powder
3 tbsp. sugar
1/2 to 1 cup whole milk
1 stick butter, at room temperature
1/8 tsp. salt
zest of 1 lemon
Mix together everything until a smooth dough has been formed.  It should be thicker than a pancake batter, but softer than a scone dough.  If it seems too loose, add more flour, and too dry, add more milk.
For the blueberries:
1.5 quarts, 3 pints, or 6 cup blueberries
2 cups water
3/4 cup sugar
juice of 1 lemon
1 tsp cornstarch for slurry
Boil everything together in a shallow, wide pan.  Make slurry by mixing together cornstarch with 1 tbsp. of water.  Mix in slurry into blueberry mixture, and bring it back up to a boil.  Let everything boil for about 1 minute.  Using a 1 tbsp. measurement, scoop in dumplings into sauce, leaving enough room between each one and immediately turn the heat to the lowest setting and cover pan.  You may not be able to fit all of the dumpling dough the first time around.  Let steam for 30 minutes, flipping all of them over at the 15 minute mark.  Spoon out dumpling with a bit of sauce and serve warm with vanilla ice cream

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